I’ve been on a bit of a kick of making homemade marshmallows lately, and this week it is mocha marshmallows. Can you think of a more perfect combination than caffeinated, chocolatey, fluffy sugar pillows? I’m surprised I hadn’t thought of making mocha marshmallows before as they seem to be the perfect quick energy bite needed for my hobby of long distance running.
Homemade Marshmallows Origin Story
But this idea was not my own, it was Pete’s. It all started with recipe testing to make the perfect key lime pie marshmallow for a video. After I adapted my original homemade marshmallow recipe to achieve the perfect tart lime and sweet graham cracker crumb ratio, Pete started texting me more ideas. “How about a coffee marshmallow rolled in chocolate?” he says. Light bulbs go off over my head. Stars light up in my eyes. I instantly think my husband is genius. Well, I thought he was awesome before, but now he’s my caffeine hero.
His original idea for mocha marshmallows included a bit of cayenne pepper sprinkled on the outside, to make it a like a little candied Mexican hot chocolate. I might try that some day, but right now I don’t want to mess with perfection.
Mocha Marshmallow Recipe Method
For the first batch, I used regular cold brew coffee, and that wasn’t strong enough. I also tried coffee extract, and that tasted bitter. But thankfully (especially for us caffeine lovers) there’s cold brew concentrates on the market now. And that was perfect for getting the best coffee flavor in the marshmallows. Enjoy the recipe below!
Recipe: Mocha Marshmallows
- 3 packages unflavored gelatin
- 1 cup cold brew concentrate, divided
- 12 ounces granulated sugar (1 1/2 cups)
- 1/4 tsp kosher salt
- 1 cup light corn syrup
- 1 tbsp cocoa powder
- 1 pouch (9 sheets) chocolate flavored graham crackers
- nonstick spray
- Place gelatin into large bowl of a stand mixer along with 1/2 cup of cold brew concentrate.
- In a small saucepan, combine the remaining 1/2 cup cold brew concentrate, granulated sugar, corn syrup, and the salt. Place over low/medium heat, cover, and allow to cook for 2-3 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches approximately 240 degrees. This process should take around 7-10 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and slowly pour the sugar/syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and creamy (approximately 10 minutes). It will go from a clear color to an opaque tan.
- While the mixture is whipping, prepare the pan. Combine confectiners’ sugar and cocoa powder in a small bowl. Lightly spray 9x 9 inch baking pan with a nonstick cooking spray. Add the sugar and cocoa powder mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. Cover bottom of pan with parchment paper and sprinkle with chocolate graham cracker crumbs.
- When marshmallow is ready, pour into the prepared pan, spread evenly with the spatula, and dust the top with graham cracker crumbs to lightly cover. Allow the marshmallows to sit uncovered for at least 4 hours or overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with chocoalte graham cracker crumbs, adding more cocoa powder if desired. Store in an airtight container for up to 3 weeks.
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